Sausage, pumpkin and leek risoni
Sausage, pumpkin and leek risoni
Ingredients
Sausage, pumpkin and leek risoni
- 2 tbsp vegetable oil
- 1 leek, pale section only, halved lengthwise, thinly sliced
- 2 cloves garlic, crushed
- 1 cup risoni
- 400 g butternut pumpkin, peeled, cut into 2cm cubes
- 2 cups hot chicken stock
- 1/3 cup slivered almonds
- 6 beef chipolata sausages
- 50 g baby spinach leaves
- 1/2 cup shredded parmesan
- 1/2 cup chopped flat-leaf parsley
Steps
Sausage, pumpkin and leek risoni
- Heat half of the oil in a medium saucepan over moderate heat. Add leek and garlic. Cook, stirring, 6-7 minutes, or until the leek softens.
- Increase heat to high. Add risoni and pumpkin; cook, stirring, 2 minutes.
- Add stock and 1/2 cup water to risoni. Bring to the boil, then reduce heat. Simmer, covered, 8 minutes. Remove from heat. Stand, covered, 5 minutes.
- Add sausage, spinach, parsley and half the parmesan to pasta; toss gently. Spoon onto plates. Sprinkle with almonds and remaining parmesan.